Foods

The Meat:

• 8 lbs Beef Chuck Roast

• Coarse salt and black pepper (for initial seasoning)

The Adobo & Consomé (Braising Liquid):

• 8 Guajillo Chiles (stems and seeds removed)

• 4-5 Ancho Chiles (stems and seeds removed)

• 2-3 Chiles de Árbol (optional, leave whole for heat)

• 1 large White Onion, quartered

• 8-10 cloves Garlic, peeled

• 2 Roma Tomatoes, halved

• ½ cup Custom Chimichurri (your cilantro, jalapeño, garlic, oil, and salt blend)

• 6 cups Chicken Bone Broth

• ½ cup Apple Cider Vinegar

• 2 tsp Marjoram (or 1 ½ tsp regular Mediterranean oregano)

• 1 ½ tsp Cumin Seeds (or 1 tsp ground)

• 1 tsp Black Peppercorns

• ½ tsp Whole Cloves (about 4-5 cloves)

• 1 Cinnamon Stick (Mexican cinnamon if possible)

• 2 Bay Leaves

• Salt to taste (start with 1 tablespoon)

The How-To

1.Toast Chiles and Aromatics:

In a dry skillet over medium heat, lightly toast the deseeded guajillo and ancho chiles for 30-60 seconds per side until fragrant, being careful not to burn them. Remove the chiles, then add the onion, tomatoes, and garlic to the skillet. Sear for 5-7 minutes until slightly charred. Add the cumin seeds, peppercorns, cloves, and cinnamon stick for the last 60 seconds to toast the spices.

2.Simmer and Blend the Adobo:

Transfer the toasted chiles, seared vegetables, spices, and bay leaves into a large pot. Pour in the 6 cups of chicken bone broth. Simmer for 20-25 minutes until the chiles are very soft. Remove the bay leaves and cinnamon stick. Transfer the mixture to a blender, add the apple cider vinegar and your ½ cup of chimichurri, and blend until completely smooth. Strain through a mesh sieve for a silkier texture.

3.Season and Smoke:Target internal temperature: 160°F - 165°F.

Pat the chuck roast dry, season with coarse salt and black pepper, and coat all sides with 1 to 1.5 cups of your blended adobo sauce. Place the meat in your smoker running at 250°F to 275°F. Leave it untouched until the bark sets and the internal temperature reaches 160°F to 165°F (this takes roughly 3 to 4 hours total).

4.The Braise:Target internal temperature: 205°F - 210°F.

Once the meat hits 160°F-165°F, transfer it to a large roaster or Dutch oven. Pour the remaining adobo sauce and broth over the meat. Cover tightly with a lid or heavy-duty aluminum foil. Place the covered roaster back in the smoker (or into an oven) set to 250°F to 275°F. Continue cooking for several hours until the meat probes with zero resistance, like warm butter (typically around 205°F to 210°F internal).

5.Shred and Serve:

Carefully remove the meat from the roaster and let it rest for 15-20 minutes before shredding it with two forks. The remaining liquid in the roaster is your consomé. Skim the bright red fat from the top of the consomé to dip your corn tortillas in before frying them on a griddle. Fill the tacos with the shredded beef and cheese, and serve with bowls of the warm consomé for dipping.

The Meat:

• 8 lbs Beef Chuck Roast

• Salt and black pepper
  

The Dump-and-Blend Sauce:

• 6 cups Beef or Chicken Bone Broth

• ½ cup Mild Chili Powder

• 1 large White Onion, roughly chopped

• 6 to 8 cloves Garlic, peeled (or 2 generous tablespoons jarred minced garlic)

• 2 fresh Jalapeños, stems removedif you want it mild)

• ½ bunch Fresh Cilantro (throw the leafy top half right in, stems and all)

• ¼ cup Apple Cider Vinegar

• 1 tbsp Ground Cumin

• 1 tbsp Dried Oregano (or Marjoram)

• 1 tbsp Olive Oil or Vegetable Oil (to replace the richness from the chimichurri)

• 1 tsp Salt

The Simplified Process

1.Season and Smoke:

Season the chuck roast generously with salt and pepper. Place it directly into your smoker at 250°F to 275°F. Let it smoke for about 3 hours, or until the outside develops a nice crust and the internal temperature hits 160°F to 165°F.

2.Blend the Sauce (No Cooking Required):

While the meat is smoking, toss the bone broth, chili powder, onion, garlic, jalapeños, cilantro, vinegar, cumin, oregano, oil, and salt into a blender. Blend on high until completely smooth.

3.The Slow Cooker Braise:

Once the meat hits that 160°F mark, transfer it to your slow cooker. Pour the blended sauce directly over the meat. Cover and cook on HIGH for 4 to 5 hours (or LOW for 7 to 8 hours) until the beef pulls apart easily with a fork.

4.Shred and Serve:

Transfer the meat to a cutting board, shred it, and return it to the slow cooker to soak up those juices. Keep the slow cooker on warm so guests can build their tacos and ladle the extra liquid (consomé) into cups for dipping.